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Irish Examiner
13-06-2025
- Lifestyle
- Irish Examiner
Saturday with The Marker chef Gareth Mullins: "sitting down with friends and sharing a glass of wine is important to us"
07.00 I get up at around 7.30am and have a Nespresso. I try to catch up on a bit of administration work before I go into work at Anantara The Marker Dublin Hotel. I go in a little later on a Saturday than I do midweek when I leave the house at 5.30am. Midweek I'm in by 6am, I go to the gym and am down in the kitchen by 7.30am. 08.30 I'll drive down to the SuperValu in Swords to grab their sourdough bloomer and some fresh fruit and bacon so I can make breakfast for my wife and teenage children. 10.00 I'll head into work at around 9.30am or 10am to catch the end of the breakfast service. After that, we're getting ready for lunch. I like to stay at work on Saturday evening for the restaurant service, I'll make sure that all the deliveries have come in as they were supposed to and that the team is organised and getting ready for service. The breakfast team will be cleaning up and making sure everything is in order for Sunday morning which is very busy in the hotel. I'll also make sure that the team is all set for afternoon tea. 14.30 I have a bit of spare time in the afternoon and will go to the gym. I might run 5km, do some light weights, and have a sauna. Then I'll shower and shave and be down in the kitchen by 6pm. That hour I have to myself really sets me up in a positive mindset to run a busy service. It also shows the rest of my team, many of whom are younger than me, that being fit and active helps you think a bit clearer and make better decisions. I can't think of any negative sides to being fit and healthy. I've always had an interest in sport to some degree but, at a certain point in my career, I gained a bit of weight and was working excessively. I went to see a business coach who asked me to assess how I was spending my time. I had to identify something that I felt I was missing out on. That was physical fitness so I went to see personal trainer John Belton. 15.30 Saturday is the day I try to write my recipes and get more admin done. It tends to be the day when I have a bit more time for myself as there are fewer corporate guests staying in the hotel and fewer meetings. Food plays a huge part in my professional and personal life. I love to cook for family and friends. The recipes I'm creating for SuperValu are very different to those I create at the hotel. I'm very conscious of creating recipes that will suit busy lifestyles. I am working with the food leadership team and the product selection team at SuperValu to make sure that I think they're choosing the right products for the stores. Generally, Mondays are my day off from the The Marker and on Mondays I hone in on the other projects I'm working on including Euro-toque's Young Chef and Rising Star Pastry competitions. 16.45 I'll have a bite to eat in the staff restaurant. 17.00 We are across from the Bord Gáis Energy Theatre so obviously pre-theatre dining is a big thing for us. I'll be up in the restaurant kitchen from 5pm making sure the teams are ready for service. We serve until 10pm. When I leave work very much depends on how busy things are or on whether we have an event on in the hotel. We run four kitchens in the hotel so I'll also be keeping an eye on the bar service, room service and the rooftop bar and if there is banqueting taking place I will also be keeping my eye on that. I will often go out of the kitchen to speak to our guests. 21.00 I'll generally be home by around 8pm or 9pm. I'll sit down with my wife with a nice glass of wine to discuss the week. Catching up with friends is something we love to do on a Saturday. Fitness and eating well is a huge part of how we like to live but equally sitting down with friends on a Saturday night and sharing a glass of wine is important to us. One of our friends is a great musician so it wouldn't be unusual for a bit of a singsong to take place. 24.00 When I go to bed I'll go straight to sleep but I'll probably wake up at around around 5.30am. On a Sunday I'll try to lie there for a while but my body clock is set to get up early. Sundays for me are all about standing on the side of football pitches and having family over for a roast or a barbecue. Gareth Mullins is executive head chef of Anantara The Marker Dublin Hotel and the Forbes Street by Gareth Mullins restaurant at the hotel. As a SuperValu food ambassador, Mullins recently helped to launch the retailer's The Difference is Real programme. Read More Bernard O'Shea: 5 things I learned after watching the Adare Manor wedding go viral on TikTok
Sharjah 24
18-03-2025
- Entertainment
- Sharjah 24
Sharjah Ramadan Festival 2025: Strong turnout and Eid giveaways
A unique shopping and cultural experience Organised by the Sharjah Chamber of Commerce and Industry (SCCI), the festival offers a unique shopping experience enriched with cultural and heritage-focused events, as well as entertainment activities catering to all age groups. It has become a favored annual destination for families during the holy month of Ramadan. Exciting prizes and raffles The festival, which runs until March 31, continues to offer prize giveaways and shopping vouchers with a total prize pool of AED 1 million set by the festival's Organising Committee. Shopping malls are also contributing high-value rewards, including luxury cars, gold bars, and other prestigious prizes. A diverse range of entertainment activities Alongside these incentives, this year's Sharjah Ramadan Festival features various entertainment activities and competitions across shopping malls and central markets, along with heritage art and folk performances that celebrate the spirit of Ramadan and the UAE's rich cultural heritage. Highlight of the festival: 'Young Chef' competition A key highlight is the 'Young Chef' Competition, a two-day culinary contest for children. The competition saw notable engagement, combining traditional arts, culinary challenges, and home-based entrepreneurial initiatives. The 12 talented young participants demonstrated exceptional culinary skills, fostering creativity, self-confidence, and teamwork among children. Remarks from festival organisers Aisha Saleh, Director of the Festivals and Promotions Department at SCCI, emphasized the festival's role as a strategic promotional platform that boosts shopper engagement, retail growth, and Sharjah's status as a vital commercial and tourism destination. Amal Ibrahim Al Hosani, Head of Media and Marketing at SCCI, praised the 'Young Chef' competition as a standout event, enriching the experience with a family-friendly atmosphere. Raffles and shopping activities ahead of Eid Al-Fitr As Eid Al-Fitr approaches, the Sharjah Ramadan Festival continues to drive consumer engagement with innovative shopping activities and expanded raffles. Participants have the chance to win valuable prizes and shopping vouchers while enjoying entertainment events. This integration of promotional incentives and leisure offerings strengthens Sharjah's position as a premier shopping and family entertainment destination during Ramadan.
